Weight Loss Support Group Recipes

[Corkey]

I look for recipes that keep the sodium levels below 100 mg. Sodium is a major fluid retainer, which makes one swell, and it isn't heart healthy. When I use soy sauce, I use low sodium soyu.

[WolfyOne]

It made me smile to see more of you reading and contributing to this thread.

If any of you use any of the recipes posted, could you come back and tell us what or if you liked or disliked about it? It would help others to decide if they want to make it. I know I see some I'll be happy to make when I have all the ingredients readily available........must go now and make a shopping list, lol.

[Corkey]

Asparagus Soup

Recipe courtesy Emeril Lagasse, 2003

Rated: 5 stars out of 5 Rate
Cook Time:1 hr 0 minLevel: IntermediateYield: 8 to 12 servings


Ingredients
3 pounds fresh asparagus, rinsed
8 cups chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish
Directions
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.

Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.

To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.

If one is worries about the heavy cream, use half n' half.

This is a Lagasse recipe, so there is no nutritional info. Lets just say I'm splurging.

[ruthie14]

If one is worries about the heavy cream, use half n' half.



FYI... I use nonfat evaporated milk in my atkins recipies. I have to watch my fat intake so I start using that just to try it. It works really well, particularly for alfredo sauce. lol yummmmy

[WolfyOne]

Bumpity Bump Bump Bump

I see some people are looking for healthy recipes in a new thread
Here's a bunch of them to get ya'll started